blueberry scones

This was the first scone recipe I ever made, which I adapted from a non-vegan recipe I had saved for ages. Be sure to follow the order of directions. The dough will be thick. If you wait until the end to add the blueberries, it will be difficult to incorporate them, and you don't want the blueberries to get mashed in the process.

Blueberry Scones

1 cup flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 cup frozen blueberries
2 Tbsp. oil
1 Tbsp. margarine*
1/4 cup "milk"
cinnamon sugar

Preheat oven to 425 degrees (400 if using a glass pan). Line baking pan with parchment paper or lightly grease with margarine (parchment paper works best for this).

Stir together the flour, sugar and baking powder. Stir in the blueberries. Add the oil and "milk" and mix until just combined. Divide dough into four portions on the baking sheet. Sprinkle tops with cinnamon sugar. Bake for 12 minutes.

*If you don't have margarine on hand (or to make the mixing easier), you can omit the margarine and add another tablespoon of oil instead.

RATING: ***

pumpkin cookies

'Tis the season for pumpkin recipes! These are very moist and soft cookies. I sort of added this and that together, and it turned out very nicely! They have passed the taste test for even those who don't like pumpkin (myself included!)

I grind the walnuts and raisins because my son doesn't like big chunks of stuff in his cookies, so you still get the benefit of the ingredients and a nice added texture without "lumps"!

Pumpkin Cookies

1 cup flour
1/2 cup sugar
1/4 cup brown sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. allspice
3 Tbsp. applesauce
1/2 cup pumpkin
3/4 tsp. vanilla
4 Tbsp. margarine
1/2 cup walnuts
1/2 cup raisins

Preheat oven to 350 degrees. Lightly grease a cookie sheet.

In a food processor, grind together the walnuts and raisins until ground, approx. 15 seconds on high. Set aside. In a bowl, combine all dry ingredients. Add walnut/raisin mixture and combine. Add wet ingredients and stir until just combined. Drop dough by heaping tablespoons onto cookie sheet. Bake 12-15 minutes.

RATING: ***

our favorite yummy, yummy macaroni and cheese

My 4 year old daughter named this recipe. She originally wanted it to have 3 "Yummy's" but it was a little too long to write on my recipe card!

I have several different vegan macaroni and cheese recipes, but this particular one I concocted seems to be everyone's favorite.

Our Favorite Yummy, Yummy Macaroni and Cheese

1 lb. cooked pasta shapes (large elbows, shells, etc.)
3 Tbsp. margarine
3 Tbsp. flour
1 1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. turmeric
1 1/2 cups "milk" (soy/rice milk)
1 cup shredded vegan cheese (cheddar/monterey jack blend)
1/2 tsp. mustard

Cook pasta according to package directions.

In a small bowl, combine the flour, salt, pepper, garlic, onion and turmeric. Set aside. Melt the margarine in a saucepot over medium/low heat. Once melted, add the flour/spice blend and whisk in pot until combined. Then add 1/2 cup of "milk" and whisk until smooth (no lumps!) After it thickens a bit, add another 1/2 cup of "milk" and whisk. After a few minutes, add the remaining 1/2 cup of "milk" and whisk for several minutes until it thickens a bit. Then add in the cheese and mustard and whisk regularly for about five minutes or so, until the cheese has melted into the sauce.

Pour sauce over freshly cooked noodles.

RATING: ***

peach cobbler muffins

This amazingly delicious recipe is reprinted with permission from the May 2006 issue (James and the Giant Peach) of Literary Child magazine. It is now one of my all-time favorite muffin recipes!

This recipe calls for one of those jumbo 6-muffin tins. While I do have a 6-muffin tin, it's just normal sized, not the large kind. So I halved the recipe. I also used frozen peach slices because I'm lazy. Since my muffins were smaller, I used one peach slice per muffin, and cut it in half before putting them into the muffins, so they wouldn't stick out too far. (To avoid confusion, the recipe below isn't my halved-recipe...I have printed it as it originally appears in the magazine.)

These muffins are super delicious...according to each of my kids: "Great!", "Perfect!" and "Beautiful!" (And in case you're wondering, the dark spotting on the muffin top is cinnamon.)

Peach Cobbler Muffins

2 firm (unripe) peaches, sliced
2 cups flour
1 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 Tbsp. soft butter or margarine
1/4 cup vegetable oil
3/4 cup milk (or rice/soy milk)
1 tsp. vanilla
extra cinnamon

Preheat oven to 350 degrees.

Peel and cut each peach into 6 slices. Combine dry ingredients. Add wet ingredients and mix with a wooden spoon until just combined. Batter will be thick.

Spoon batter into lightly greased (large 6-muffin) muffin tins. Place 2 peach slices into each muffin. (They will be taller than the batter.) Sprinkle tops of muffins with cinnamon.

Bake for 30 minutes, or until toothpick comes out clean. Cool for 5 minutes in pan. Then cool muffins on wire rack.

RATING: ***

healthy breakfast cookies (sugar-free)

I whipped these up one morning because I was bored by the prospect of making oatmeal. They're super easy and quick to make. Plus they're healthy and the kids love them. Who wouldn't love cookies for breakfast!? (This recipe makes approximately 18 (1 1/2 inch) cookies.)

I'll occasionally add 1/4 tsp. of mandarin extract for a touch of citrus flavor.

Healthy Breakfast Cookies

2 mashed bananas
1/4 cup applesauce (unsweetened)
1/2 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup raisins
2 cups quick oats

Preheat oven to 350 degrees. Lightly grease a baking sheet.

Combine the ingredients in the order they appear above. Mix until well combined. Drop cookies onto baking sheet and press down slightly with fingers, if desired. (Cookies will not spread). Bake for 15 minutes.

RATING: ***

oaracopuwape balls

Pronounced "Oar-ah-cop-uh-wah-pee". It will take a few practice runs verbalizing it, but you'll soon have it memorized! I created this recipe the other day, wanting to give my kids a fun, new, healthy snack. The name is comprised of the first two letters of each of the ingredients. My kids love silly words like this, and it instantly became both a favorite snack and favorite word to say!

I won't lie to you...this recipe takes some hand muscle and patience to pack together into balls that are firm enough not to fall apart. To make it easier on yourself, you can probably just add some more peanut butter or drizzle in some pure maple syrup. If you do, and find that after chilling them, they're still sticky, you can always roll them in some ground nuts, coconut or cocoa powder. I prefer snack balls that don't leave the kids' hands sticky, so I always make these following the recipe below.

Oaracopuwape Balls

1 cup quick oats
1/2 cup raisins
1/4 cup coconut (unsweetened), shredded
1/4 cup raw pumpkin seeds
1/4 cup walnuts
6 Tbsp. natural peanut butter

Combine the oats and coconut in a bowl. In a food processor, grind the raisins, pumpkin seeds, walnuts and peanut butter until it forms a cohesive sticky mass. Then you can either throw the oats and coconut in the food processor and blend with the sticky mass or just combine in the bowl with your hands. The mixture will be similar to breadcrumbs.

Chill in the fridge for at least an hour. (Don't skip this step! If you serve them right away, they will crumble apart when bitten into. They need to firm up a bit in the fridge.)

Makes approx. 24 (1-inch) balls.

RATING: ***

fettucine with sundried tomato pesto

I created this recipe the other night when I didn't have the ingredients for another recipe I wanted to make. I wasn't sure it was going to fly with all three kids, but sure enough, it did! Gotta love it when the kids love something new!

You can use fresh basil in place of the dried, and if you do, you will want to use about three times the amount. All I had on hand was dried, so that's what I used, and it came out fine!

This dish is also delicious cold (so reheating the leftovers is up to you)!

Fettucini with Sundried Tomato Pesto

1 lb. fettucini
8 sundried tomatoes
1/4 cup pine nuts
1 (12.3 oz) box silken tofu
6 cloves garlic
2 Tbsp. dried basil
1 1/2 tsp. salt
1/4 tsp. black pepper
1/3 cup olive oil

Cook fettucini according to package directions. Meanwhile, prepare the sauce.

Rehydrate the tomatoes in a small bowl of hot water for about ten minutes. In a small saucepan, lightly toast the pine nuts for just a couple minutes, stirring frequently. (Don't overcook.)

In a food processor, blend together the tomatoes, pine nuts, tofu, garlic, basil, salt, and pepper for several minutes. Once well blended, slowly drip the olive oil through the top holes of the food processor while blending. Continue to blend for several more minutes. Toss with cooked pasta.

RATING: ***

orange coconut strawberry scones

I have a thing for scones lately, and luckily my kids like any and all versions I try! Last year my obsession was different types of biscuits, the year before...muffins! This is the year of the scone for me, my friends. So you can expect to see a lot more where this came from.

To chop the frozen strawberries, I just throw them in my mini-food processor for several seconds. I use the one that came as an attachment with my blender...it's a really wonderful attachment to have for those quick and tiny jobs. When deciding how many strawberries to use, it will depend on the size of the strawberries. Generally frozen strawberries are on the small size, so you can use more, but if they're large, use less.

Orange Coconut Strawberry Scones

1 cup flour
1 Tbsp. baking powder
1/4 tsp. salt
2-3 Tbsp. sugar
1/4 cup margarine
2 Tbsp. grated coconut
1/3 cup orange juice
4-8 frozen strawberries, grated or diced
1/2 tsp. vanilla

Preheat oven to 400 degrees (or 375 if using a glass pan). Lightly grease a baking pan with margarine, or line with parchment paper (the parchment paper works best).

Combine dry ingredients and fruit. Add wet ingredients and mix until just combined. Distribute dough into four portions on baking pan. Flatten slightly with fingers so dough is about 1 - 1 1/2 inches high. Bake for 16-17 minutes, or until toothpick comes out clean.

RATING: ***

raisin walnut balls

Better than candy! Quick, easy, delicious and nutritious. What more could you want in a snack?! These will keep in the fridge for quite awhile, but I can't really say just how long, as ours don't ever last more than a day. These are a great snack on their own, or as a special treat to accompany your popcorn on movie night! This is one of those recipes that your kids are gonna want to help out with. There's just something about rolling sticky stuff into little balls that brings kids running!

So you have an idea of the size, the raisin walnut balls in the photo are kid-bite-sized (less than an inch). They are sitting on a children's play tea set saucer.

Raisin Walnut Balls

1 cup raisins
1 cup walnuts

In a food processor, mix the raisins and walnuts until they become a solid, sticky ball. Roll into individual balls (kid-sized-bites are good). Let cool and solidify a bit in the refrigerator for about an hour before serving.

RATING: ***

baked oatmeal

My kids love this recipe, but they are also happy with just plain 'ole oatmeal. I, however, can't eat that mushy stuff. So when I get a hankering for some oatmeal, this is the only way I can eat it (aside from oatmeal cookies). So it's a special treat for my kids when we have baked oatmeal for breakfast.

The consistency of this oatmeal isn't mushy like regular oatmeal, yet not as solid as an oatmeal cookie. (You can use either regular or quick oats for this recipe.) You can't really see the raisins too well in this photo, but they're in there!

Baked Oatmeal

3 cups oats
1/2 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1/2 cup raisins
6 Tbsp. unsweetened applesauce*
1/2 cup oil
1 cup "milk"
margarine (for greasing baking dish & optional topping)

Preheat oven to 350 degrees. Lightly grease a 2-quart glass casserole dish with margarine.

In a bowl, stir together all dry ingredients. Add wet ingredients and stir to combine. Transfer to the casserole dish and cover. Bake for approx. 35 minutes.

Serve warm, as is, or topped with margarine.

*Instead of applesauce, you can use another egg replacement (equal to 2 eggs).

RATING: ***

garlic linguine

Don't be afraid of the garlic in this recipe. Once cooked in the sauce, the garlic turns sweet. All of my kids love this recipe and actually fight over who gets the most garlic chunks! I adapted this recipe from one I had that was slightly more spicy. This dish has just the right amount of flavor, spice and a touch of sweetness (from the garlic) for young kids!

Quick note...it will seem like there isn't nearly enough sauce for all that pasta, but trust me, once it's tossed together, it's the perfect amount!


Garlic Linguine

1 lb. linguine
6 cloves garlic
3 Tbsp. olive oil
1/4 cup + 2 Tbsp. water
2 tsp. soy sauce
1/2 tsp. paprika
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. black pepper
1/2 tsp. salt
dash of cayenne pepper

Cook linguine according to package directions (al dente is always best).

Peel garlic cloves and crush thoroughly with a fork, so you have small chunks (don't mince). Saute garlic with the olive oil for just a few minutes. (Don't let the garlic brown.) Add remaining ingredients and bring to a boil, then reduce heat and simmer for 10 minutes. Toss sauce with cooked pasta.

RATING: ***

citrus pear walnut bread

To say that my kids go gaga over this bread would be putting it mildly. They inhale the entire loaf in minutes and ask for more! The mandarin extract is what makes this loaf smell and taste deliciously citrus-y. For a more subtle bread, you can lessen or omit the extract, and call it plain old Pear Walnut Bread. (I haven't made it that way, so I can't vouch for the outcome.) Oh, and just so you have an idea, this is a very sweet and moist banana-bread type bread, rather than a dry and dense sandwich-loaf type bread.

Citrus Pear Walnut Bread

2 chilled pears (approx. 1 1/2 cups when grated)
1 cup walnuts, ground
1 1/2 cups flour
1 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. natural (unsweetened) applesauce
1/2 cup vegetable oil
1 tsp. vanilla
1/2 tsp. mandarin extact
1 Tbsp. lemon juice
margarine (to grease pan)

Place oven rack so that it's in the lower third of the oven, but not on the bottom most rung. Preheat oven to 325 degrees. Grease a 9x5 inch glass loaf pan with margarine. (If all you have is an aluminum pan, increase the preheated oven temperature to 350 degrees...and note that cooking time may differ.)

Peel the pears and then grate them. (2 pears should yield approx. 1 1/2 cups when grated.) Set aside. In a small food processor, grind the walnuts until they resemble crumbs (about 15 seconds). Set aside.

In a bowl, stir together all dry ingredients plus the ground walnuts.

In a separate (small) bowl, whisk together the wet ingredients until the oil is incorporated and the mixture is smooth. Add the pears and whisk a few seconds more. Add the wet mixture to the dry mixture and stir until combined.

Scrape batter evenly into loaf pan. Bake for 40 minutes. (Or until toothpick comes out clean.)

Let cool in pan for 10 minutes before turning out bread. Then let it cool completely on a rack before cutting.

Oh, and remember to grab a piece for yourself before you let your kids at it!

RATING: ***

zucchini raisin cookies

It's not too often that you get to incorporate vegetables into your dessert. But zucchini's the sort of vegetable that can get away with being the star of a cookie. And for kids leery of their veggies, it just may lead them to be interested in other zucchini recipes, once they've had a pleasant experience with this versatile vegetable!

Plus, it makes a darn pretty cookie!

Zucchini Raisin Cookies

1 cup flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 cup raisins
1/2 cup grated zucchini (with skin)
2 Tbsp. natural (unsweetened) applesauce
4 Tbsp. margarine

Preheat oven to 350 degrees. Lightly grease a cookie sheet.

Combine all dry ingredients. Then add raisins and grated zucchini and combine. Next, add the applesauce and margarine and mix until incorporated (best if done with hands).

Bake for approx. 13 minutes. Remove from pan immediately.

(Makes about 14 medium sized cookies.)

RATING: ***

carrot muffins

My daughter won't go anywhere near carrots but she loves these muffins! And as an added bonus, they make the room smell wonderful with the combined mixture of ginger, cinnamon and nutmeg. This recipe makes 6 muffins, so if you'd prefer 12, just double the recipe!

I use a silicone muffin tin for my muffins. Oh how I wish they made glass muffin tins...will somebody please steal my idea and invent such a thing!?

Carrot Muffins

1 cup flour
1/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg (or allspice)
1 carrot, grated (or 12 slices of frozen carrots)
6 Tbsp. vanilla "milk"
2 Tbsp. vegetable oil
desired egg replacement (equal to one egg)


Preheat oven to 400 degrees. (If using an aluminum tin, lightly grease or insert muffin liners.)

Combine all dry ingredients. Grate carrot. (I always use frozen carrots, so I place 12 carrot slices into a food processor and grind until they're very finely diced, so they look more "crumbly" than "chunky".) Add carrot to dry mixture and stir. Add wet ingredients and immediately distribute into tins, 1/4 cup of batter into each muffin hole.*

Bake for 15-20 minutes...until a toothpick comes out dry.

*Tip: If you grease a 1/4 cup measuring cup, you will get equal amounts, and the batter will easily slide out of the measuring cup!

RATING: ***

pineapple creamsicles

This recipe really couldn't be easier. Though extremely simple, the pineapple and vanilla give these creamsicles a very sweet tropical aroma and taste! You will notice something strange happening to the milk when you add the pineapple juice to it. It's similar to what happens when you add lemon juice to milk (it changes the composition of the milk...it starts to separate somehow.) But don't worry about that, it doesn't change the taste or the function of these popsicles. I labeled this as a snack, though it can certainly be considered dessert as well!

Pineapple Creamsicles

pineapple juice
vanilla soy milk*

Combine equal amounts of juice and milk (amount will vary according to size and quantity of your particular molds.) Stir the liquids together and immediately pour into popsicle molds and freeze.

*Though I'm a big fan of Rice Dream rice milk, this particular recipe really calls for the refrigerated (thicker) soy milk such Silk Soy Milk. The boxed rice/soy milk tend to be much thinner, and are less creamy. You can also use plain soy milk, and add a splash of vanilla extract.

RATING: ***

open chi-chi sandwich

First I suppose I should explain "chi-chi" to you. This is what we call fake chicken in our home. I can't remember how the term was originated, but I never wanted to call our faux meats by their animal names. I didn't want the kids thinking they were eating "chicken", which to them isn't food, but an animal. So we don't call them "chicken" patties or "fake chicken patties". We call it "chi-chi".

If you're opposed to using the microwave, you can cook the chi-chi on the stovetop or in the oven. If you cook it in a manner that requires you to flip the patty over, wait until you do the flip before adding the spices. Then wait until the patty is done cooking before you add the sauce, then just cook a minute longer.

Open Chi-Chi Sandwich

1 vegan breaded "chicken" patty
1 slice whole wheat bread, toasted
dried oregano
onion powder
garlic powder
cayenne pepper
salt
tomato sauce

Pop the bread in the toaster. Place a chi-chi patty on a microwaveable plate. Sprinkle top with oregano, onion powder, garlic powder, cayenne pepper and salt. Microwave for 1 minute. Pour sauce on top of patty and microwave again for 30 seconds. Remove from microwave and use a fork to lift patty up and sneak the piece of toast underneith.

Let heat escape for a couple minutes before serving to little ones.

Since it is an open sandwich, I usually cut it into pieces for the wee ones who don't yet use knives. (You can of course turn it into an easier-to-eat version with another slice of toast on top...but it won't be as pretty. :)

RATING: ***

mint chocolate chocolate chip cookies

The cookie dough for this recipe always comes out the most gorgeous tone of brown! These cookies will be moist and soft...it's definitely not a crunchy-cookie recipe. The recipe makes about 20 cookies, if you can stop yourself from eating the dough. (And if you can manage to do that, please let me know your secret!) If you have a hard time finding vegan mint chocolate chips, you can substitue regular vegan chocolate chips, and add some peppermint extract (1/8-1/4 tsp.) to the dough.

Mint Chocolate Chocolate Chip Cookies

3/4 cup flour
1/2 cup unsweetened cocoa powder
3/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup vegan mint chocolate chips
1 Tbsp. cornstarch + 2 Tbsp. water
1/2 cup margarine
1 tsp. vanilla

Preheat oven to 350 degrees. Lightly grease a cookie sheet.*

Combine all dry ingredients. In a tiny bowl or coffee mug, stir together the cornstarch and water until smooth (no lumps). Add the cornstarch water, margarine and vanilla to the dry ingredients and mix until dough forms. (I usually have to do this with my hands.)

Bake for 12 minutes. Let cool on cookie sheet before removing, or they may fall apart on you.

*I like to line a cookie pan with aluminum foil and then grease that with margarine. That way, the cookies don't stick, and there's no clean up afterwards!

RATING: ***

vegan substitutions

Your child's favorite chocolate chip cookie recipe can taste every bit as delicious without using animal products. Use the following substitution ideas to make your everyday recipes healthier and cruelty-free!

Eggs (Each substitution below is the equivalent of one egg. Adjust amounts according to eggs needed in recipe.)

• Cornstarch: 1 Tbsp. cornstarch + 2 Tbsp. water. (Stir until smooth (no lumps) and add to recipe.)
• Banana: ½ banana, pureed or mashed thoroughly. (I like to use a small food processor to make sure the banana is really smooth and pureed.)
• Applesauce: 3 Tbsp. unsweetened applesauce.
• Flax Seed Powder: 2 Tbsp. flax seed powder + 3Tbsp. water. (Stir together and let sit for a few minutes before adding to recipe.)
• Egg Replacement Powder: Follow directions on box.
• Silken Tofu: ¼ cup soft or silken tofu, pureed in a food processor.

Butter

• Vegan margarine: Smart Balance has a new, organic vegan margarine that’s available in major grocery stores.
• Nut butter: Any type of natural nut butter, peanut, cashew, almond

Sugar (Refined white sugar is in itself vegan, but is processed with animal bone filters.) Substitutions below each equal one cup of white sugar.

• Raw (turbinado) sugar - 1 cup
• Stevia (1 tsp. - add 1/8 cup liquid in recipe)
• Unrefined cane juice powder - 3/4 cup
• Molasses - 1/2 cup
• Maple granules - 1 cup
• Pure maple syrup - 3/4 cup (reduce liquid in recipe by 1/8 cup)
• Fruit juice concentrate - 3/4 cup (reduce liquid by 1/8 cup)
• Barley malt or rice syrup - 1 1/2 cups (slightly reduce liquid)

Milk

• Rice milk
• Soy milk
• Almond milk
• Coconut milk

Buttermilk

• Add 1 tsp. vinegar to 1 cup soy/rice milk.

Chocolate Chips

• Vegan chocolate chips: Available in health food stores.
  
• Vegan chocolate bar: Chop up a chocolate bar and have chocolate chunks instead of chips!

kids are vegan too!

The Mama
As a mom to three young children who have been vegan since birth, I have found it necessary to sometimes tweak vegan recipes to make them more likeable to young tastes. I will be sharing recipes here that my kids have tested and liked enough to want me to make them again!

The Blog
The hardest part about creating this blog will probably be remembering to take photos of the food before my kids devour it. I'm not used to photographing our snacks and meals! So I will have to try to remember to do that, since a visual is nice to have.

The Basics
I will frequently be using terms like margarine, "milk", and sugar. Since this is a vegan blog, I'm assuming it goes without saying that I mean vegan margarine, soy/rice/nut milk, and raw sugar or sugar substitutes. Please refer to the vegan substitutions page for a nice list of vegan replacements.

The Rating System
The rating system I'm going to use for each recipe will be different than most. The number of stars will not be based upon how much a recipe is liked (ie: 1 star being blah, 5 stars being excellent.) Instead, I will give a recipe a star for each of my children who liked it. I have three children, so the highest star a recipe can have is 3 stars. If only two of my kids liked it, it will have 2 stars, and so on. I will use "NR" (Not Rated) for those recipes submitted by readers that I haven't yet had a chance to make for my kids yet. I don't really see a need to rate it by degrees of like or dislike. My kids either like it, eat it, and ask me to make it again, or they say it's disgusting and ask me never to make it again. Kids are cool like that.

The Submissions
If you would like to submit a vegan recipe that you think kids would like, please email it to me at kidsarevegantoo(at)gmail.com . If you have an accompanying photo, that would be great!

The Requests
If you would like to see a particular vegan recipe posted on this site, please let me know and I'll do my best to try and accomodate you!

vegan recipes for kids!

breakfast
baked oatmeal
healthy breakfast cookies


lunch & dinner
fettucini with sundried tomato pesto
garlic linguine
open chi-chi sandwich
our favorite yummy, yummy macaroni and cheese


snacks
oaracopuwape balls
pineapple creamsicles
raisin walnut balls


muffins and breads
muffins
carrot muffins
peach cobbler muffins

breads
citrus pear walnut bread

scones
blueberry scones
orange coconut strawberry scones


desserts
mint chocolate chocolate chip cookies
pumpkin cookies
zucchini raisin cookies